Monday, June 10, 2013

Cherry Rhubarb Jam

The first fruits of the spring: Bing Cherries and Rhubarb. Last week I made The Mister his all time favorite Crumble Topped Rhubarb Pie with the first of the rhubarb. But I wanted to do more than only a pie. Then I saw Bing Cherries!

I decided to perform a marriage ceremony of tart and tangy rhubarb with sweet and rich cherries. My Cherry Rhubarb Jam was born!

I played around with quite a few cherry and rhubarb recipes that I've seen to come up with my own recipe. I think it is the best jam I've ever made.

I had some for breakfast this morning on my English Muffin. Yummmmmm... And now, I want to share my recipe with you.

Cherry Rhubarb Jam

Ingredients:

﻿2 1/2 pounds of pitted and chopped Bing Cherries

1 1/2 cups of chopped rhubarb (chop the rhubarb into 1/2 inch slices)

2 1/2 cups sugar

1/4 cup Grand Marnier

Juice of one lemon

Juice of one orange

1 vanilla bean, using the "caviar" (seeds)

1/2 teaspoon of butter

Directions:

Prepare your canning jars by washing the jars, bands and lids in hot, soapy water. Place the bands and lids in a bowl, covered with very hot (but not boiling) water and set them aside. Place the jars in the rack of the canning pot, cover them to 1 inch ABOVE the top of the jars with water and keep the jars hot until ready to use.

Place all ingredients in a large stainless steel pot (or any large pot as long as you don't use an aluminum pot). Split the vanilla bean and scrap the cavier (seeds) from the bean with the edge of a butter knife and add the vanilla bean seeds to the pot with the rest of the ingredients. Allow the ingredients to mercerate for 15 to 20 minutes.

This is a good time to place a small, clean plate or dish in the freezer. We are going to use this ice cold plate later to test the jam to see if it will be the right consistency (thickness).

On your stovetop put the pot with all of the ingredients and turn the heat on to medium high. Heat the mixture until it is boiling vigorously. The butter that you've added should help prevent foam from forming on top of the mixture, but if you do see the foam, just skim it off. Allow the mixture to continue to bubble viorously, stirring very frequently to prevent it from sticking to the bottom of the pot.

After about 20 minutes you'll want to check the consistency of the jam to see if it is ready to can. Remove the plate from the freezer and spoon a small amount of jam on the COLD plate. Allow about 30 seconds to pass and then run your finger through the now cooled jam to test what the consistency will be. Boil for a few minutes longer if the jam isn't the desired thickness. (Remember to always test it first. When jam cools it will thicken up: thus the use of the frozen plate.)

When the jam is the consistency you'd like, ladle it into the hot, sterilized canning jars, leaving a head space of 1/4 to 1/2 inch. Wipe the rims of the jars clean before placing the lids on them. Screw the ring bands on to finger-tight. You'll want to work quickly! Place the jars in the water bath canning pot and and once the water returns to a full rolling boil cover with the lid and boil for 10 minutes if you are using small jars or 15 minutes for large jars.

Remove the pot from the heat and let it sit for 5 minutes. NOW remove the jars from the canning pot and set them on a clean towel. The jars must sit UNDISTURBED for at least 12 hours. You'll hear the familiar "POP" sound of the lids sealing within a couple minutes of removing them from the canning pot.

After 12 hours, check to be sure the jars have sealed, then retighten the bands and store the jars in a cool and dry place for up to 12 months.

NOTES:

* Save the vanilla pod in a plastic zip lock baggie and cover it in sugar and leave it in the cupboard for a week or two. After the bean and sugar have been left for that time you'll have created vanilla flavored sugar which is great on your cereal, in coffee or tea.

** If, by chance, any of your jars don't seal just put them in the refrigerator and use them first. I've never had a problem with jars not sealing but just in case, you'll know you can eat it as long as you refrigerate it immediately.

I have more cherries to use. I've chopped and frozen several quarts of rhubarb to use later in the year. Check back for a super yummy cherry dessert next Sunday.